Pit the apricots and cut into very thin slices. Beat the apricot stones, blanch the seeds, remove the skin and chop coarsely. Mix the apricots with the pits and the jelling sugar and bubble gently. Make 5 to 10 min.
Remove the foam, mix in the tarragon, fill the jam boiling hot into jars and seal on the spot.
Summer in the kitchen, Hallwag Bern
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